What’s your favorite way to cook backstrap?

Pounded thin, seasoned to your liking, lightly floured, fried. That’s my favorite.

Like a filet mignon, med rare

I sear it whole (maybe cut into 5"-8" sections) to medium rare, either over very hot coals or in a very hot iron skillet. Let it sit for about 5-10 minutes then slice it. I'll cook it that way every single time and love it. Salt and pepper only.

It really is awesome, but if you do this with roast meat, it comes out the exact same. You could use the backstrap as the high quality steak it is, but I'll never tell someone how to treat their meat

Don't over cook it if you grill/sear it. Rare will be your friend. once it gets to a medium it tightens up and you will wear out your jaw. If you do fry I find pounding it out helps a lot.

I also like to pound it thin seasoned and fry it then drain the oil and make a milk gravy with the crumbs then eat on rice

Pound it, marinate in Zesty Italian dressing, dust with Italian bread crumbs and fry...

what temp/time? That's a pretty piece of meat.

quote:

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128 for 2 hours

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Mine looks a little more cooked at that temp. I need to check water temp with a calibrated thermometer. Thanks